Lockhart sausage #3

[broozer]

My 3rd version of this style. This time I used what seemed to be the most common ratios of beef & pork (85/15) kosher salt (2%), coarse black pepper (1%) and cayenne (.5%) for this style, over post oak.
Excellent snap, great smoke flavor, good salt & black pepper, but to my taste, a little heavy on cayenne; it starts distracting from the other flavors the more you eat. I'd probably reduce by half that ratio.

 

[SmokinEdge]

Looks great.

 

[JIMSMOKES]

Looks good to me!

 

[Steve H]

Looks great!

 

[dward51]

Looks excellent to me also! Good base to add some cheddar cheese and jalapeno to also (Yeah, I know then it's not Lockhart sausage, but it would be good too)

 

[chopsaw]

Looks like you have it figured out . Nice work .

 

[voyager 663rd]

Boy, do those ever look great

 

[WstTxSmokes]

those look great!

 

[zwiller]

Looks fantastic!

Have not run any of Tex sausage yet but have studied it extensively. I have some strong thoughts about how I would go about it. If doing purist and using cayenne is a must for you, try and see if you can find legit DARK cayenne, made with no seeds (half the heat). Someone here told me about that but I cannot find it. It's a rabbit hole. When I run mine I am just gonna use New Mexican Red in place of it. It is one of my secret weapons. Love the stuff. Got some heat but also brings a LOT of flavor.